You deserve this steak dish. Make it tonight

This fancy but easy recipe is an elegant version of steak flavored with pepper in a creamy, slightly boozy sauce. You want to spring for filet mignon for this recipe -- about 4 to 6 ounces and an inch thick. I know, they are expensive, but you're worth it. Press a generous handful of coarsely ground black pepper all over them; ideally you will be grinding your own pepper for this recipe.

Grab your heaviest skillet (if you have a cast iron skillet, it was born for this recipe) and let it sit over high heat for about 5 minutes. You want it hot. Toss in a little butter, swirl it around, and place the steaks in the skillet. Let them cook without moving them for 2-3 minutes for medium rare -- you want a nice sear on the bottom. Now turn them with tongs, cook them for another 2-3 minutes, and put them on a plate covered with foil while you make the out of this world sauce.

Turn the skillet to medium high and add a little more butter and some chopped shallots. Then some chicken broth, then (here is the beauty part) a little bourbon. Last but not least, swirl in a little heavy cream and let everything simmer for a few minutes.

Now put a puddle of the delectable sauce on each plate, put the steak on top, and ladle another generous amount of sauce on top. We had ours with some lovely thick steamed asparagus, but any side vegetable (including mashed potatoes) would be perfect.

Easy Steak au Poivre

Easy steak au poivre(Photo: Kate Morgan Jackson)

4 filet mignon steaks, 4-6 ounces each, about 1 inch thick

2 tablespoons coarsely ground black pepper

2 tablespoons butter

2 shallots, peeled and chopped

1¼ cups chicken broth

2 tablespoons bourbon

½ cup heavy cream

Sprinkle the steaks on both sides with the pepper and press it firmly into the steak.

Heat a skillet over high heat (if you have a cast iron skillet this is the time to use it!) for 5 minutes. Add one tablespoon of butter, swirl it around, and then add the steaks.

Let the steaks cook for 2-3 minutes without moving them so they get a nice sear. Turn them over with tongs and cook for another 2-3 minutes for medium rare. Remove to a plate and cover with foil.

Reduce the heat to medium low and add the rest of the butter. Stir in the shallots for 2 minutes, and then add the chicken broth.

When the broth is simmering, add the bourbon and simmer for about 5 minutes. Stir in the cream and simmer for another couple of minutes.

Spoon a puddle of sauce onto each plate, place the steak on top, and ladle on a generous amount of sauce. Serve at once.